1 c. chocolate cookie crumbs
1 tsp. sugar
2 tbsp. butter, melted
2 1/2 c. part skim ricotta cheese
2/3 c. plain low-fat yogurt
4 egg whites
3/4 c. sugar
1 tbsp. cornstarch
1/3 c. creme de menthe

Preheat oven to 350 degrees. Grind cookies in a blender until crumb consistency. Save 2 tablespoons for topping. Combine remaining chocolate crumbs, 1 teaspoon sugar and melted butter in a small mixing bowl.

Press firmly into the bottom of a 10 inch springform pan. Bake 10 minutes; cool. Blend approximately a third of the ricotta cheese, all yogurt and egg whites in a covered blender until very smooth. (Note: It is very important to blend this mixture until very smooth to obtain the desired texture.) Add small amounts of the remaining ricotta cheese and blend until smooth. Gradually blend in 3/4 cup sugar and cornstarch. Beat well. Blend in creme de menthe.

Pour over baked crust and bake for 1 hour and 10 minutes or until the cake feels firm when lightly touched near the center. Turn off oven heat and let cake cool for 2 hours in the oven with the door ajar. (Note: The cake will fall to approximately half it's height.) Chill. Release sides of pan. Sprinkle 2 tablespoons remaining chocolate crumbs over the top. Makes 12 servings.